Japanese Fondue (Shabu-Shabu)
- Preparation 20 min
- Cooking 20 min
- Servings 4
For prime fondue inspiration, we looked to traditional Japanese hot pot, shabu-shabu—a dish whose name comes from the sound of ingredients being stirred and cooked in dashi (the umami-rich broth made with kelp and bonito flakes). Our shabu shortcut involved a mix of beef and chicken broths, simmered and spiked with ginger, soy sauce and that savoury saltiness that only nori (a.k.a. dried seaweed) can provide. For best textural results, we precooked our carrots and soba noodles until al dente—the thin slices of raw beef, mushrooms and spinach, however, need only a short dip in their well-seasoned and piping-hot bath.
Featured in RICARDO Magazine (WINTER 2019)
Categories
Ingredients
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Broth
- 4 cups (1 litre) low-sodium chicken broth
- 1 can (10 oz/284 ml) concentrated beef broth
- 1 tbsp (15 ml) soy sauce
- 1 piece fresh ginger, about 1 inch (2.5 cm) long, peeled
- 1 nori seaweed sheet
- 4 carrots, peeled and cut into 2-inch (5 cm) sticks
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For dipping, your choice of
- 1 lb (450 g) fondue beef
- 1/2 lb (225 g) soba noodles, cooked al dente and lightly oiled
- 1/2 lb (225 g) small shiitake mushrooms
- 1 cup (25 g) baby spinach
- 2 green onions, cut into 2-inch (5 cm) sections
- Ponzu sauce
- Wasabi (optional)